Process for fermenting sugar-containing liquids



30 used. These hormones are added in a definite fered substantially from the yeast of Experiment 30 50 duration of the same. two hours. 7 Two parallel experiments are setforth below WhatIclainris':

in illustration of the inventin:,- 1. Process for the growth of yeast Patented July 13.19 1 I a t 2,087,059

UNITED STATES PATENT OFFICE.

PROCESS FOR FERMENTING SUGAR-CON- TAINING LIQUIDS Ernst Kottlors, Mannheim, Germany.

NoDrawing. Application February 13, 1935, Serial No. 6,383. In Germany April 14, 1932 3 Claims. (Cl. 195-82) This invention relates to a new, efficient procform 128 kg. of saleable yeast. The normal ess for fermenting sligarecontaining liquids in growth time for a doubling of the quantity the propagation of yeast. It is one object of the amounts to three hours, and consequently the invention favourably to influence or to increase 2 kg. would have tohave 18 hours to increase to 5 the growth and the vitality of the yeast; a fur- 128 kg. The maximum supply of air per hour 5 ther consequent object ,of the invention is either was 128 ohm. in the last hour; the quantity of to eilect a diminution of the pitching yeast necesmash amounted to 5 cbm. The addition of air sary for the fermentation", or, with the same in the first hour was 5 ohm. and the quantity of quantity of pitching yeast ashas hitherto been mash amounted to 500 litres and was increased customary, to produce a substantial increase in by auniform supply of water and nutrient solu- 10 the Y s yi dtion to.5 cbm. 128 kg. of molasses were added, In, the known fermentation processes for pro- 2.2 kg. .of pure nitrogen in the form of ammonia ducing' yeast with progressive growth of the water, 1.2 kg. of purephosphoric acid-in the form yeast, that is to say when operations are carried of suprphosphate. After twelve hours it was out with a higher growth factor, weakening of the already found that the growth of yeast was only growing yeast cellstakes place; the consequence 30 kg. instead of 32 kg. and as the ultimate rep of this is that the yeast industry has to be consuit 90 kg. were obtained, that is-to say in the tent with a growth which in general is5-7 fold, fourth generation or cultivation a weakening of .so that therefore if a quantity of yeast equal to a the yeast occurred. The total yield amounted n r gh nits y weight ior golumetgs to be presthen to about 72% of the molasses employed; 2o ent in e produc ion va t at is say in hat vat in which the, ripened or matured yeast which Emma with is in a condition for being used occurs, a quan- The experiment was repeated but in the twelfth tity of pitching yeast'amounting to 20 to 15% hour, that is to say during the fourth generation must be usedor cultivation, about'30,000 mouse units of stand- 25 The present invention shows that it is possible ardized ovarial hormone were added. The final I to operate with far smaller quantities of pitching result was 132 kg. of yeast, which corresponds yeast without impairing the yield if special to a yield of 103% of yeast. Both as regards growth promoting bodies, namely hormones, are raising power as well as stability this yeast difquantity in the course of the process to the grow- 1; the raising power of the yeast with hormones ing yeast in the fermentation vat after a definite amounted for example to 59 minutes, and that generation or cultivation time. without hormone addition to 76 minutes, under As examples of hormones which increase the equal eirperlmental conditions and referred to 5 growth of the yeast and the vitality thereof may the same flour. The albumen content of the 35 be mentioned: I the standardized ovarial horyeast without hormones was 57%, and that with mono, the growth promotingfraction of the pituhormones 50%. The mash of the yeast with itary -.antei ior lo e, auxine, which forms the hormone addition showed no alcohol, whilst the growth substance .of the wheatigerm.- mash of the yeast with no hormone addition ha'd 40. Experiments with ovarial hormone have shown 2.5% of alcohol by volume, an indication of the 40 I that not only is an increase inithe growth capafact that the intensity of the yeast growth withbility attained, but also an enhancement'of the out hormone addition, which already showed a otherwise decreasing fermentation power and weakening in the fourth gener ion 0 lflflvistability of the yeast, as well as greater growth tion, had been substantially weakened further.. 4 fflctol's- 'lheaction oftheadditionofthegrowthhormone It is a iurther part of the invention that the was shown beyond doubt by earlier small scale. addition of hormone is necessary only once durlaboratory experiments analogous to meriing the whole time of growth and yet maintains ment 2. A a growth promoting influence over the whole The ripening time in each case amounted to insugar-containingaolutions.comistlngin'add- 3. TY m ing, while the yeast lain growing state. to anakgofpitching yeastaretobecultivatedto-pro gimately z kgs.growingyeaiitovarialhormones of approximately 30,000 mice units, introducing them into the fermenting liquid.

2. Process for increasing the growth of yeast in sugar-containing solutions, consisting in introducing, while the yeast is in growing state, at the beginning of the weakening of the growing yeast ovariai hormones of approximately 30,000 mice units to 2 kg. pitching yeast into the fermenting liquid 3. Process as claimed in claim 1, consisting in introducing, while the yeast is in growing state, during the fourth generation ovarial hormones of approximately 30,000 mice units to 2 K35. pitching yeast into the fermenting liquid.

ERNST KO'ITLORS. 

